London Jewish Penicillin: English Chicken and Leek Soup

While the recipe is very similar to French Jewish Penicillin, there is no dry white wine or thyme in then English version. If cold in pregnancy is a problem, women may prefer the English to French variety for this reason.

World War II has a significant impact on then Jewish population in London. Before the war, documents estimate the Jewish community was 300,000 strong. After the war, that number dropped significantly – down to 3,000 by some estimates. Today, London accounts for a little more than 1% of the total Jewish population in the world with 195,000.

English Chicken and Leek Soup

5 tb vegetable oil
6 washed and sliced leeks
3 medium carrots chopped thick
1 celery stalk chopped thick
Whole chicken, about 2 lbs
1 bay leaf
Salt
Pepper
Water

1. In a large stock pot, heat oil over medium high heat.

2. Toss in the vegetables and brown. Takes about 5 minutes.

3. Place the whole chicken in the middle of the pot and just cover with water.

4. Throw the bay leaf and leeks into the water.

5. Place a cover on the pot and reduce heat to a simmer.

6. Allow to cook at simmer for 1 ½ hours.

7. Take the chicken out of the pot and hold on a plate.

8. Add salt and pepper to taste and cook the chicken broth down for another 30 minutes.

9. In the meantime, debone chicken and add a bit to the soup pot when serving.

Variations and Tips: Not much chicken is used in this recipe for the soup dish. Typically, the chicken used to create a London Jewish Penicillin broth was reserved for a chicken and potatoes dish later in the week. The bay leaf can be replaced with thyme or rosemary to change things up a bit.